Homemade Mayo - 2 Recipes, 2 Methods, Infinite Possibilities
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- Äas pĆidĂĄn 11. 02. 2020
- In this video, I show you two different methods to make homemade mayonnaise from both olive oil and avocado oil. It is so easy, much more cost effective, and far healthier than buying mayo from the store. I also show a hack to pasteurize your mayo so that it will last up to a month in the fridge.
The two recipes I show allow for practically infinite customization and provide a starting point for you to tailor your own mayo recipe to your tastes.
If you're a CSI: Miami fan, make sure to watch all the way until the end. đ
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READ THIS IF YOUR MAYO WON'T THICKEN:
This generally happens if you overcook the egg mixture. You may want to check your thermometer's calibration by checking the reading on ice water and boiling water.
I've had it happen twice (out of dozens of batches). Both times, I salvaged it by putting another yolk and a TB of water into a new mason jar. I blended with the immersion blender and then slowly drizzled in the "broken" mayo while continuing to blend and very slowly lifting the blender up. Each time, it actually came out thicker than if I had made the initial batch successfully. Good luck!
You mention a hack to pasteurize so it lasts a month...what specifically in the recipe is the hack?
@@marydeemock101 Microwave the egg yolks is the hack.
I just rescued my batch. I tried the immersion blender, and failed. Transferred the mixture to my stand mixer, added a pasteurized egg yolk and presto! The mayonnaise came together.
@@marydeemock101 Using the pasteurized egg was the hack that allows the mayo to last a month in the fridge vs using Raw egg which only lasts 1 week.
I prefer a thicker mayo, so I melt 1/4c coconut oil and mix with AO. Quite thick. Especial TX for the pasteurizing eggs!!!đđđ
When I make Mayo, I add the one cup of extra light oil to the jar first because mason jars have a 1 cup line on it. The saves me washing the measuring cup. Short cuts are great on keto because we take so much extra time to make our own things so I share mine when possible.
Great tip!
The alternative if using a container without the measurement would be to measure 1 cup with water and add a line of duck tape or similar. I suggest the water so that the container isn't greasy when sticking the tape. You could always put the water in, then the lid on and dry the outside and leave for a short time to ensure that it is dry.
Sitting here in my kitchen this morning drinking coffee. I have 6 paleo, 4 whole30, and 3 keto cookbooks. All have the simple mayonnaise recipes. None. None. None of them explain the pasteurized process. No other you tuber that I subscribe to has mentioned this. Hats off to you Steve.đ
I wish I could take credit for it. I can't remember if it was Cook's Country or America's Test Kitchen (essentially the same show).
I'm glad it makes you feel more comfortable, but I've been making mayo with raw eggs for probably a decade, and I have never gotten sick.
@@GreenLanternCorps2814 That has literally no application to anyone else. There are people who can take no chances due to an immune-compromised system, or some other. If you're fine eating unpasteurized eggs (and I am too, usually) that's one thing, but no need to denigrate the instructions for those who need them. Also, it's one thing to eat an unpasteurized egg today or one cracked today next week, but I am NOT eating mayo made a MONTH ago with unpasteurized eggs.
@@georgene6767 What a series of strange things to say. First of all, I'm not denigrating anyone. Second of all, you're saying it doesn't apply to anyone else? Does that mean that every other human on the planet is immune compromised? Wow, I sure am lucky. Finally, who said anything about eating month old mayo?
@@GreenLanternCorps2814 "Finally, who said anything about eating month old mayo?"
If you don't know, you weren't paying attention to the video. That's all.
Things I love about this video:
1. The breakdown of the science. Call me a geek, but I Iove to hear the science behind the way things work. It's hard to convince me to do something, unless I know why I should be doing it.
2. The different methods and recipes. You're the first CZcamsr I've seen urging people to make it their own way.
3. The pasteurization hack. One of the reasons I've always HATED making mayo is nobody wants to endorse their recipe past a week or two. Who has time to make mayo 52 times a year?!? But 12 times a year...THAT I can get onboard with.
Love the creativity that went into this video. Genius, my friend, sheer genius.
I'm pretty sure this is going to win the award for my favorite comment of the week. Thank you for the kind words. đ
Me too! I love the science behind cooking. I've learned so much from it.
Totally agree! đđđ
I don't have a microwave so I pasteurize eggs with a sous vide, or just over a pot with hot water, until you reach the right temp. This also for icecreams that requires a custard.
give him a break, he made mayo. and not even for you
I was shocked to find that the olive oil mayo I was using had soybean oil and canola oil as the 2nd & 3rd ingredients. It certainly pays to read the labels thoroughly. Lesson learned!
I read the label on an olive oil mayo jar at the grocery store yesterday, and the FIRST ingredient was soybean oil! It's apalling to learn of all the crap they put in our food. The deception in our food labeling is astounding. Also, upwards of 80% of the olive oil or avocado oil on the shelves, that we buy thinking they're healthy oils, are cut with cheap, unhealthy oils and it isn't reflected on the labels.
@@lporter8240 that's why I'm here I've been reading things lately and the one I thought was healthy said bioengineered food products in there. Just like the most of the cereals now that they have to put that on them so I'll be making my own but I want to know if anybody knows how to make it keep longer? It's my understanding that this is only good for 3 or 4 days. Somebody else said if you come something called firment in it I think that's what they called it it would last 3 months but I don't know what that is
@@lporter8240 There needs to be serious repercussions for those that deceive us in foods and everything else. Soybean, canola, and almost every other oil except for olive oil, mct or coconut oil, and avocado oil should be outlawed in my opinion. They are extremely bad for our health.
@@BornFreeFilms I just reread the ingredients on my cod liver oil capsules and soybean oil was listed. They are going in the trash. I won't even give them to my cat. "Natural" and "Natural Flavor" is another big lie that they deceive us with. Shameful! It's hard to escape all of this crap that's killing us! And, it's exhausting to find good quality oils that don't have hidden cheap oils in them.
@@lporter8240 It is absolutely shameful of them.
When my 23 year old was born, his due date was May 5th... but he was late. My husbands coworkerâs wife couldnât figure out why I wanted him to be born then... I said âWell, itâs Cinco de Mayo.â She had no idea what that was... so my husband very seriously said âThatâs the day the Mexicans celebrate inventing mayonnaise.â And she BELIEVED him!!! Sorry... thatâs just my favorite mayonnaise story.
Lisa Capron - Thats hilarious, LOL! No doubt it was the ancient Maya-naise that invented it at Chechen-Itza. đ
Thatâs a great story. đ
Lisa Capron pp
Lol... my bday is may 5th ;) but sadly this was a holiday the Americans made... the Mexicans don't celebrate May 5th ....
đđđ
Thank you for your content, Steve. I make mayonnaise once a week, and here is my very simple recipe. I used to use the food processor, now I use my blender. Easy peasy.
In the blender place:
- 1 Large egg (white and yolk) and CAN be right out of fridge
- Good dollop of French mustard
- Tablespoon fresh lemon juice OR apple cider vinegar
- 3 finger punch of coarse flake salt
- Good grinding of black pepper
Blend the ingredients for about 10 seconds.
Then turn blender/processor on and drizzle 8 fluid oz avocado oil until smooth and creamy, and thick.
Many processor come with that cylindrical tube with the tiny hole on the bottom. Thatâs for drizzling oil!!! I just hold that above my blender. Itâs the perfect speed, and works 100% of the time to fully immerse the oil and egg.
Mine has that little hole. I never knew that. You learn something new every day!
I never noticed it either. Thanks for the tip! I seem to get more consistent results with the food processor. Too many broken mayonnaise experiments can start to get expensive.
Is there not a safety issue with the egg being raw and not pasteurized? (or cooked in microwave until 165 degrees F)
@@Kevin-hg9fzthere is no problem if you refrigerate your mayonnaise. I believe in 1994 the FDA started mandating that all eggs be pasteurized before being sold. This has drastically reduced the number of salmonella poisoning. Most of the poisoning occurs from fecal matter on the outside of the egg. This is my understanding.
@@Kevin-hg9fz Also, as someone else mentioned in a reply and perhaps it was stated in the video, if the mayo is refrigerated and used within 1 week, it would not need to be pasteurized. ;-D
I love that you have an old beater for a food processor. Keeps it real...just like everyone else.
The pasteurization is HUGE!!!....thank you for this and all your content!
I basically bought an immersion blender after seeing this video, just so I could have my own mayo. The first time I made it by just dumping everything in a mason jar and "letting it rip", as you say,. It turned out perfectly.
However... the next three times, I ended up with seriously broken mayo that thwarted every remedy that you show in your "fixing broken mayo" video. I was about ready to give up, but decided to try one more time. This time, I put everything except the oil in the jar, started up the immersion blender with one hand and slowly poured the oil in a slow, steady stream from my measuring jug. Voila! So far, perfect mayo every time!
I like about one third olive oil and two thirds avocado oil. Best tasting mayo ever!
Love my immersion blender. I've had success with this method (with fresh eggs from our chickens), but I never thought to pasteurize the eggs that way and or to strain them, thanks for the tips. But no, no, no sweetener in our mayo.
I agree no sweetener in the mayo. But I did discover that a little sweetness added to tuna salad (doesn't have to be in the mayo) reproduces that cafeteria-style tuna salad sandwich taste I got from my childhood!
About to start making mayo. Adding sweetener doesnât sound appetizing but Iâll experiment with it. Growing up in the fifties I remember my mother not wanting to have salad dressing, aka Miracle Whip, or margarine,aka olio, in the house. I think some of my kids have eaten Mirical Whip or margarine, my daughters in law came with customs and traditions from their families.
It's a very small amount of sweetener and it helps offset the bitterness of the oil without actually tasting sweet. It also helps with the emulsion.
Mayo doesnât need any sweetener. I started using MCT oil instead of avocado oil for my mayo and I like it. Good information on pasteurizing the eggs.
@@engc4953 I use 1/3 avocado, 1/3 olive oil, and 1/3 MCT. Keeps any of the flavors of the first two taking over, or the cost of the last 1/3 from being a problem :)
Oh my word! I have had this video saved for so long and never made it till now! I had been buying the Olive oil mayo at Aldi's but, for the past 2 weeks, because of supply chain issues, they have been out of stock! I use it every day to pack my husband's lunches for work so, I figured it was time to give this recipe a try! I just made a double batch of the Olive oil Mayo and my mind is blown!!!!đ€Ż It is soooooo delicious!!!! I will never buy store bought Mayo again! No lie! Thank you, Steve!!! You Rock!!!!! đđ»
Just made both recipes using the immersion blender on both. Olive oil version has a rich, delicious flavor. I doubled the sweetener (confectioners Swerve) in the avocado oil version, and it does come closer to Miracle Whip. Thank you for this video. I won't be buying store bought mayo, again. These are by far, the best tasting mayos I've tasted.
đ€Thank you for the pasteurizing tip!!!đ«
America's Test Kitchen comes up with some pretty good ideas...
YeS! Never found this tip last time I researched few yrs ago and was just was too squimish about the eggs. Thank you So much for adding it in!
I knew that mayo was easy to make, but I always bought it because the homemade mayo would go off long before I could use it up. Thanks for tip about pasteurizing the eggs - that's a game-changer!
You can cut his recipe in half and make only a 1/2 pint...I often do for flavored mayo just for me
@@tulipsmoran5197 thanks for the tip, I'll try that!
The olive oil recipe is perfect as a dupe for Hellman's mayonnaise. Thank you so much for this recipe I've been searching for one that's a good replacement without all the inflammatory oils!
Lauren, I was combing through the comments to see if anyone thought one tasted like Hellmanâs!! Thatâs my fave, too. Will give the olive oil version a try today. Thank you for leaving that comment!!
And the bio engineered ingredients that Hellmannâs uses. Everyone, be sure to look on your labels for that information. You do not want to be eating bio engineered food.
I recently started keto and am enjoying this new adventure so far. And Steve, you are part of the reason. I've been binge-watching your channel for the past few days and your videos are both educating and fun to watch. Plus, I moved to the Badger State 4 years ago so I love the fact that you are a Wisconsin guy!!
Thanks. I'm glad your enjoying my content. đđ§đ
Thumbs up bud. I learned something new with eggs and pasteurizing. I honestly didn't know mayo was that easy to make. I'm definitely going to try it out. "Thanks for posting!" lol
I started making homemade mayo in my vitamix during a Whole 30 4 years ago...I have never stopped! It's such a great vehicle for whatever flavors and fats you want to incorporate! I have never pasteurized the eggs so will have to try that...these mayos are so good they never seem to last long enough to spoil! :) Thank you for sharing your techniques and recipes...the immersion blender method looks spiffy and less time consuming than the vitamix!! Love your food science explanations!
It's interesting you mention use whatever fats you want as I have been wondering about using my own home rendered beef leaf lard. Have you ever tried using animal fats?
I just tried your immersion blender method using the olive oil recipe but substituted avocado oil. Holy ship! The taste was awesome! I have it setting up in the fridge to thicken up a bit, but itâs awesome. I am prone to â falling off the keto wagonâ and you have made my life much easier with your recipes and advice. Iâm a Wisconsin guy and hope we get a chance to say hi in person one day. Keep up the good work.
Steve, your great! The pasteurized concept is brilliant!
Steve you are still the man! Thanks so much for recipes and science behind them. I love the pasteurized part!
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This is, by far, the easiest, and best tasting homemade mayo recipe that I've ever tried! LOVE the pasteurization method!
Thank you so much! đ
Oh my gosh, Thanks for the immersion recipe! Going to make it soon.
I love this mayo recipe! I love knowing I've pasteurized the eggs, and it comes out perfect every time! Previously, I always had problems making mayo. More often then not, it would become salad dressing because it was too thin, even though I followed the directions exactly. Iâve made this one multiple times, and it has been perfect every time. Thanks Steve!
My grandma's recipe was 2 large whole eggs - 2 cups of oil(Avacado) - 1 Tblsp Mustard(dijon) - 2 Tblsp Apple Cider Vinegar - 1tsp salt. Works great in an immersion blender, and I've been eating it for 40+ years and never gotten sick, and it easily lasts a month in the fridge. It reminds me of Miracle Whip, but way better. And no I've never pasteurized the eggs. Sometimes it's a little thick if the eggs are small so you just add a tad of water at the end and blend it through.
Thank you so much for making this video! I remember learning somewhere in my life to make mayo but had the idea it was quite the task. Seeing you make it now seems like a no-brainer that itâs a healthier, takes little time and is cost effective. Keep up these awesome helpful videos!
Iâve been super busy all day long but I sooooo needed this boost! Thanks đ
Great video Steve! Thanks for the variety and options.
Thanks Steve. 1) Donât replace that food processor, replace the top. My Cuisinart is now 40+ years old and it is still up to task of kneading bread and pasta doughs. Modern electric motors may be more efficient, but those in consumer electronics are not as robust as those pre-MBA-fication of manufacturing. 2) Tip. If you look at the bottom of the feed-tube pusher you removed to pour by hand you will find a small hole, it is there expressly for the gradual adding of liquids for perfect emulsions. Thanks for all your testing!
Have a 40+ year old Cuisinart as well! And never knew the reason for the hole in the pusher until now! Thank you! đđŒđ
I made some 2 days ago. 1 c extra light olive oil, 1/2 tsp salt, 1 egg, 1 tbsp lemon juice, 1 tbsp Dijon mustard. Always amazed at how thick this comes out with the immersion blender. So delicious. Keep forgetting to pasteurize, but this has been keeping well.
Thank you, looks easy, will have to try it!!
Thank you so much for all of the great recipes and tips. You have been a big help with my keto journey.
Thanks Steve-I have made each recipe twice. And Iâve also made it with half olive oil and half avocado oil and itâs pretty tasty. No more store bought mayo for me.
Many thanks! This is what I've been waiting for
Lol at the very end!!!!! Clever. Ive been wanting to make my own mayo for some time. You've just inspired me. Thank you.
First time I made mayo was based on direction from Alton Brown and his Good Eats show, absolutely amazing and can't believe I haven't done it since then, but being Keto and OMAD now it's essential I control what I take in, and what I avoid. I really appreciate you taking the time and not only demonstrating how, but explaining how things function and why.
My nickname is "Clem" and I'm an Alton Brown fan. This is getting strange...
Altons mayo is edible by the spoonful. I haven't made it in quite a while but it used to be a staple. Thanks for the reminder.
Haven't finished this video yet. Wanted to thank you for the pasteurized egg part, tutorial.
What tutorial? And what's the hack??? I've watched this video twice, and I don't see it.
@@walkabout123 The hack is pasteurizing the eggs by microwaving them for a few seconds.
@@Alina-kz2sn Thank you!
Made this so many times. Thank you !
Mayo Clinic, was too much. Thanks for super charging my day!
If you have a sous vide setup, you can also pasturize the eggs in the shell using a 135 degree bath for about 75 minutes. You don't want to go much higher or the whites will start to firm up.
This is what I used to do; however the mayonnaise would NOT set up - I literally kept trying it for more than a year. I finally tracked it down to the sous vide pasteurization - I did 132 for 75 minutes). I'll be trying this different method and we'll see what happens.
He only used yolks in this recipe.
Any longer than about 35 mins in the sous vide does something to the eggs. There's a scientific explanation for this but it's beyond me.
I made my regular mayo recipe with your added tips on pasteurizing and using bacon grease. OMG IM IN LOVE!
I made my first batch of bacon mayo a couple weeks ago. Heaven!
Do you still use a cup of bacon grease?
@@terryriley7490 for that version, yes
@@terryriley7490 however since this has measured egg, you could make a half batch possibly?
@zogswrath2974 ...Noted with thanks đ!!! I'll give that a try once I finish the batch, I just made
Next on my list to make! Thank you for sharing!
Jumping up and down. I love miracle whip and so grateful you found a recipe that tastes like it that is so easy đ„°
Thank you for another informative video.
I love making my own mayo. I make 2 cups at a time with this recipe. Sometimes I add an extra egg yolk. I use the immersion blender method. After blending, I leave it on the counter 6-8 hours to let the whey do it's magic (lacto fermentation), and then the mayo will last a month.
2 whole eggs
2 Tblsp vinegar
2 Tblsp lemon juice
1 Tblsp whey
1 tsp dry mustard
1 tsp sea salt
1/4 tsp garlic powder
1/4 tsp onion pwder
1 cup avocado oil
1 cup light olive oil
Hi, when you say whey, is that whey liquid or whey powder? Thanks.
I use liquid whey.@@jobrown8146
@@jobrown8146 I use liquid whey from my homemade milk kefir or yogurt.
@@friedabalavage862 Many thanks!
@@jobrown8146 Any time my friend. I am now on my own homestead and all of these little bits of information are so important to me. I have eggs from my own chickens, turkeys, quail and guineas...makes the best mayo ever!
If you leave out the mustard, it will taste more like Hellman's/Best Foods mayo. As I understand it the Dijon mustard is for a more classic French mayo.
+1 on the immersion blender method, never had Mayo break with it.
What am I doing wrong? Mine breaks every time!
I may be wrong, but Iâve heard that the mustard helps with the emulsion.
Good to know... mine hasn't tasted quite right yet
New to mayo making. What do do mean by mayo breaking?
@@PatricesProjects The fats and water of the emulsion (mayo) separate. Like when you try mixing oil and vinegar they repel each other rather quickly. You no longer have a nice homogeneous mixture.
Thanks for the killer mayo recipe Steve!
Unpasteurized Yolks, water, white vinegar, real salt, spicy brown mustard, olive oil, Immersion blender. Best ever!
Been making homemade potato salad ( resistant starch) with you're mayo recipe. Super good! Best ever.
This is absolutely my go-to video for mayo. I use my immersion blender.
Love the tee and love this video, thanks for the new recipe and also the egg pasteurizing tip too!
Ex
I followed the immersion method, it came out excellent, I bought a Javelin Pro Duo instant read thermometer it made it so easy to pasteurize the eggs in the microwave when I finished I taste tested it, even warm it tasted very good. I use spicy brown mustard. I put in my notes each time to try different mustards and leave myself comments in my recipe app.
Thanks so much Steve.
Glad you liked it.
I made your mayo with the exception of pasteurization. It tasted fantastic. It is a super food for keto. A dab in my daily salads is a real treat. Thanks
The pasteurization is a great hacK. Thanks for sharing that tip! Usually I end up using it all up before the weeks is over though! It's so darn good!!! And you are 100% right when you said once you make your own, you will never want to eat store bought mayo again! I haven't since my first batch over a year ago!!!
I actually get excited now every time weâre ready for a new batch. đ
I want to thank you for this. I have been trying to find a no-sugar Mayo, a healthy option mayo, and I had often thought about making my own but overall I always felt like it wouldn't come out right. using the immersion blender technique, my mayonnaise is perfect the very first time I ever tried doing it. tastes wonderful and will help me moving forward thank you
I've made mayonnaise before but quit doing it because I just don't eat up quickly enough and it goes to waste. The pasteurization trick will be a game changer for me. Thank you so much. I'll be making some this weekend. Love your channel!
Best, most reliable Mayo recipe ever! I watch every time I make mayonnaise. And maybe Iâm a simple old woman, but the âMayo Clinicâ gets a chuckle every time. đ
Thank you. đ
Thank you for the great hack Steve. I have been avoiding making homemade mayo because of the shelf life. This is great.
I tried your avocado oil mayo yesterday and it turned out PERFECTLY! Thank you, Steve! So excited to be able to ditch the soybean oil without breaking the bank!
Great to hear. Once you start making your own, you'll never go back. đ
For anyone who prefers pure avocado oil Mayo, it's cheaper to buy the 3 cup jar chosen foods brand at Costco $7 than to make yourself. Even using 1/4 cup coconut oil (refined one that doesn't taste like coconut), 3/8 c. avocado oil (purchased in bulk at Costco) and 3/8 cup extra light Walmart brand (inexpensive) olive oil (which is actually my favorite blend for taste), and considering that each batch ends up to be about 1.25 cups, it still ends up cheaper per cup to buy the pure avocado oil Mayo at Costco. I personally think it tastes a little weird though and prefer my homemade. Teenage daughter prefers mine over any store bought brands. Also to make this last a month or two without pasteurizing the eggs, you can add a tablespoon of liquid whey (liquid from the top of a container of plain yogurt or plain Greek yogurt, sour cream, etc)
I've experimented extensively at making Mayo and have also had mixed results with using only avocado oil as the oil, even using immersion blender I've still had this mayo come out thin some of the time unless combined with other oil(s).
Love the info on pasteurizing eggs. I never have done this and my current jar of homemade Mayo is over a month old but still tastes great (and my teen turns her nose up at ANYTHING foodwise that isn't in pristine condition.) But I think I may start doing this anyway.
I have the same food processor as in the video and I accidentally turned on the wrong gas burner (on which my food processor bowl was sitting) and the bottom of it is totally melted but still functions. I've been using it for about 7 years since that accident. My adult daughter has the newest version of the Cuisinart food processor (from Costco) and it's nice but the motor is NOT nearly as hefty. I like my food processor for real bread... It's faster than my Bosch bread mixer and gets equally excellent results. Andv the Bosch isn't effective for anything smaller than a 3 loaf batch of bread dough. Also do keto yeast bread in it. I don't think the new Cuisinart could handle yeast bread dough or at least it would wear the motor out quickly. I've looked at the new version so many times but just can't bring myself to downgrade the motor. I've had this one for about 17 years I think. The newer one does include a fantastic dicing kit and only 2 disc attachments needed because the slicing blade adjusts from 1mm to 8mm and the grating blade is reversible with fine grating and coarse grating on the same disc.
Sorry for the long comment. Just thought I'd share what might be pertinent info for you or any viewers who might benefit from the info.
Thanks for all these informative videos.
@@hillshounds would you like to sell that extra work bowl?
I bought that mayo from Costco, and it's awful. I had to throw it away....
Thank you! This was the easiest pasteurization method I've seen.
I'm so thankful to have found your channel. You are so helpful. Thank you
It's funny. I was just thinking this morning, "Chris, you need to start making your own mayonnaise".
And here you are. Right on time.
I haven't made it since culinary arts school but I'll be doing the immersion blender method.
I guess I was in the right place at the right time. đ
Really liked your video. I have a âminiâ food processor that I make my mayonnaise in. Itâs the perfect size for 16 ounces. I do use the whole egg, light olive oil, 1 Tbl Dijon mustard, 2 tsp white vinegar, 2 tsp lemon juice and salt to taste about 1/4 tsp. I use no sweetener because I just canât stand Miracle whipđ€š. I have kicked around five or six different recipes and this one suits my tastes the best. Youâre right, make your own mayonnaise because it is so simple and tastes soooo much better, you wonât ever buy store-bought. đđ
You're the first person I've heard of using the whole egg....
How does that affect the end product vs just the yolk?
When my son was a little guy (about 40 yrs ago), his word for mayonnaise was âman-eggsâ. Still brings a smile to my face đ
That's funny.
Awesome....I will be doing this soon. Thank you!
Oh wow! I made your mayonnaise recipe and it is delicious! The number one reason that I have not been making my own mayonnaise is that I could not use it all up in 4 or 5 days time. And I hated to waste those expensive ingredients. So now doing this way, my mayonnaise can last a little longer.
Wow, thanks for the tip on how to pasteurize the eggs so the mayo lasts longer. I've been keto for 2 years but haven't made mayo yet....not sure why. This will get me on it. Also love the use of the immersion blender - hardly any cleanup and super quick. I wonder what the difference is if you use whole eggs. But, not to worry, I'll use the egg whites in your Keto Bun recipe.
Good show! Thank you. I intend to try your recipe.
Thank you so much Steve! Looks like I need to try making mayo now!
LOLOL great ending!!! Love it - and very impressed with your recepies - you are right - with this I will not buy from the store again. I looked this up because I just found hidden carbs in my store bought mayo and was kinda pissed. So glad to find this. I am on it tonight - the pasturizing process brought it home. Whoop Whoop
Ok, when I watch a video, I click the thumbs up habitually. I think of it as a cover charge, and if the content is not horrible, I let it stay. Only one or two times have I had to retract my thumbs up, for reasons you would all probably agree with.
But, every once in a while, I actually subscribe to a channel. Rarely do I do so after only one video. Sir, you got your Subscribe at the 1:22 mark! I love your teaching style!
Thanks!
New keto for lifer here. Is that a word? Just tried the olive oil version and I figured on being the first failure since my temperature gauge died on me.
Chugged on for 42 seconds pasteurizing and it was a total success. Canât wait to try the other version when itâs gone. Thanks!! This will be part of my keto success!
I love watching you, AND listening to you. These recipes are great! Can't wait to try them. Thanks a lot! đđđ€
As I was making a new jar of mayo yesterday, it hit me that there's another benefit from this mayo. We are not adding to the landfills by buying and throwing away yet more plastic bottles. :)
True!
Iâve been looking for this for a while. Gonna try when the Mayo we have is gone( even though Iâve stopped using it because of the junk oils)
Just made this with the hand blender it came out lovely .did it with the light olive oil as I couldnât get xtra light .my husband did the taste test ,and he was so impressed.he isnât on Keto but he said he would rather have that then he doesnât have bad fats. Thanks for recipe serious Keto.đđ
Thank you for explaining the reason for the different ingredients.
LOVE it!
Here are a few random thoughts-- none of them negative :)
I've been happy to make my mayo without any sweeteners. (Not a fan of Miracle Whip.)
My old Cuisinart has a tiny hole in the feedtube--just for doing what you're doing here--drizzling oil in VERY slowly!
I'm like you--I used to NOT like mayo. Now that I make my own, I have to keep myself from licking the bowl clean!
I've started use a dry erase marker to write on my white canning jar lids.
JOY! Julie
omg! this is the best mayo I've ever made! The only difference was, I used a combination of coconut (triple filtered), olive and avocado oil, more salt, lemon and mustard. Its my go to recipe now. Thanks so much for this recipe! I think the microwaving the eggs made all the difference.
Wonderful!
Awesome Steve. Keep it up, you just solved our issue with making our own mayo and stop buying it. Thanks again.
I've been putting off making mayo, but I really want to try it with the immersion blender. It looks really easy. I really love that you explain the science of food/cooking. It is a lot more interesting than just a straight up recipe.
Definitely use the immersion blender. If you are going to use it within a week or so, you don't need to pasteurize the egg. The immersion method literally takes 30 seconds for one cup.
@@milabulic THANKS for saying that it's 30 seconds for the immersion method. I couldn't tell for sure how long it take and it didn't say in the vid, unless I missed it ;-D
I love making mayo but stopped cause it always goes bad too fast! But with your pasteurizing hack Iâm back in business!
Victory! đ
What's the hack???? I've watched this video twice, and I don't see it. Is the hack putting it in the microwave? đ§
@@walkabout123 yes the microwave is the trick however, I did mine over the stovetop because I donât use microwaves
@@blacksun496 Thank you for clarifying!
@@blacksun496 Hi! Do you mind giving details on how to pasteurize over stove top? I don't use microwave either.
Immersion blender works quickly and wonderfully! Have been making mayo at home ever since watching your video. Thank you so much for the detailed explanation!
Great to hear!
You make this look so easy! Iâll have to try and make my own Mayo!
One of the best things about homemade mayo is if you add some herbs and thin it out a bit, it is a great base for Ranch dressing or as a veggie dip
I can't wait until June when my herb garden is in full swing. đ
Wonderful idea! Creamy Italian, Green Godess, a chili pepper/mex oregano version for a "taco" salad! Yum!
BINGO! I have a large bottle of MCT oil! Thanks for the tip!
Thanks for this video. I can't wait to try this.
Made this recipe and it is sooooo easy and delish!! Thank you !
Love the shirt. My daughter had a cricut. My next project for her. She made me a beta hydroxybutryate tumbler.
Omg that tee shirt!!đđ Great!!đđ»đđ»
The best tasting (and safest) home mayo... I used the unflavored coconut oil and allulose and it turned out AMAZING. Thanks for the recipe â€
I will def try this! Thanks for the great recipes!!
Great video, Steve. I think it's a right of passage in keto when you start avoiding the vegetable oils. I make my mayo the same way but add sambol olek (like Sriracha but fewer carbs) or chipotle in adobo. I want to try roasted garlic too.
Roasted garlic creates an excellent, flavorful mayo. I let mine sit overnight in the fridge to allow the flavor to marry completely. Like a lot of things--sometimes better the next day. Cheers!
Sambal rules!!!
My mayo is very close to your first. 1 cup of extra light olive oil, 2 tbsp of lemon juice, 1tsp of salt, 1tsp of spicy brown mustard, 1 whole egg, dump everything in measuring cup or jar and use an immersion blender, but no sweetener. Every since I started making my own mayo, I started making my own salad dressings too.
Jenn Remixed is it fresh lemon juice or from a bottle?
Linda Dulmes I use Santa Cruz organic lemon juice
Linda Dulmes you could easily use acv or red wine vinegar too. Not sure how the color would turn out.
Youâre awesome!! Thanks for the great recipes and your time!! Merci!!
Thanks for the Mayo recipe. Yours seems like it will not be wasted trying it. Iâve have had bad results trying to make it with other recipes Iâve followed. Canât wait to try these. Thank you.
I have put off making mayo for decades but I may have just bought my last jar. This video and seeing Hellmanâs at $7.85 for the regular sized jar will have me making my own with a healthy oil
Have fun with it.
I didnât realize Mayonnaise.....Maeoyonnaise was this easy to make. Plus I like the idea of making my own version of a light miracle whip that isnât as sweet. I like a miracle whip kind of flavor on occasion, but I often donât like it because of the overstated flavor of the sweetness in it which can be a bit of a turn off for me at times. So itâs great to be able to control and modify the influencing factors in my own personal version of miracle whip.
Thanks a bunch.
1Ephraimite totally agree. I bought, I must clarify Iâm Italian, my first Miracle Whip. I made a bit of Baba Ganoush (with roasted eggplant) and my husband was wrinkling his nose âwhy is this so sweet? Is it going bad?â Lol. Never again. Hated it.
I need to try this recipe. Thanks for sharing.
Absolutely awesome info! Thanks so much, Steve!
I don't know how it would work but I'd love to try making Mayo with bacon grease or making like a sweet Mayo with coconut oil.
Like a sweet cinnamon mayo sounds interesting.
I tried a bacon grease mayo because it sounded like heaven to me, but I just didn't like it. If you make it and like it, please let us know your recipe.
I've experimented A LOT with mayo from both bacon grease and from coconut oil. It requires just the right ratio. Between 1/4 to 1/3 MAX of the oil can be an oil which is solid at room temp. Otherwise there finished product consistency will take anywhere from a tub margarine to refrigerated butter (very hard). My best success was right between these.
150 g extra light olive oil or other liquid oil of choice
60 g coconut oil or bacon grease, melted
1 egg and 1 egg yolk
1/2 Tbsp each of lemon juice, vinegar, brown mustard
1/2 tsp salt or to taste
In a pint size wide mouth mason jar put egg and yolk first, then oil, then other ingredients. Hold immersion blender still over the eggs about 20 seconds then move up and down until fully blended.
my bacon grease attempt was a fail, but I may try again with 2 yolks
Bacon grease mayo just doesn't work. If it hits anything warm, it turns back into bacon grease. And in the refrigerator it turns hard like butter.
@@LyndaMakara I had success with bacon grease mayo but only used 1/3 cup bacon grease and 2/3 cup extra light olive oil with 1 egg and 1 egg yolk plus vinegar and other stuff to taste. Had a fantastic bacony flavor, good consistency even in the fridge.